Christmas

Tuscan Meatball Vegetable Bean Soup

Thursday, September 22, 2016

I made Tuscan Meatball Vegetable Bean Soup last weekend because I knew fall was on the way and I could pretty much live off of soup year round! It's chock-full of goodness with the hearty little meatballs, lots of veggies, and creamy bean broth. Tuscan Meatball Vegetable Bean Soup is based off my Tuscan Ham and Bean Soup recipe which is another must make!

You really can't go wrong with either of these! I promise you'll love them both!

Soak 2 pound Great Northern Beans Overnight in a large bowl of water. Drain beans well.

Mix all ingredients for meatballs together until well combined. Scoop a heaping tablespoon of meatball mixture and form into a ball. Place on cookie sheet and cover. Store in refrigerator until ready to use.

In a large soup pot add olive oil and onion over medium-high heat, cook until onion starts to caramelize. Stir in carrots, celery, garlic, rosemary, oregano, and thyme. Cook until garlic becomes fragrant. Stir in soaked beans, chicken stock, water, and granulated garlic. Cover, bring to a simmer, and reduce heat to low. Cook for 3 hours or until beans are tender.

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About Me

Hi! My name is Serena and welcome to Serena Bakes Simply From Scratch! I'm a wife, and mother to 3. A few of my favorite things are cooking, baking, dark chocolate, family game nights, and the ocean. My biggest dislike is lima beans, please don't ask for a recipe... My husband Colt regularly joins me in the kitchen and has become the primary photographer of our site. I hope you'll join us on our fun cooking adventure!